Name: Pan-Seared Chicken, Cous Cous and Spinach
Ingredients: 1/3 cup uncooked couscous (regular, not flavored); 1/8 cup parmesan (grated); 1 tbsp oil (divided, grapeseed, avocado, or olive oil best); 1/2 chicken breast (butterfly cut); 2 cups dark leafy greens (spinach, kale, turnip greens…4-5 cloves Garlic); 1/4 lemon; 1 1/2 tsp parsley

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Food Category: Meat, Pasta/Rice, Poultry

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Servings Serving

Cal 311 kcal

Protein 29 g

Carbs 3 g

Fat 20 g

Added Sugar -2 g

No. of Servings

Ingredients

▢ ⅓ cup uncooked couscous (regular, not flavored)
▢ ⅛ cup parmesan (grated)
▢ 1 tbsp oil (divided, grapeseed, avocado, or olive oil best)
▢ ½ chicken breast (butterfly cut)
▢ 2 cups dark leafy greens (spinach, kale, turnip greens…4-5 cloves Garlic)
▢ ¼ lemon
▢ 1 ½ tsp parsley

Instructions

Chicken

Butterfly cut (cut in half length wise) your chicken breast so you have 2 thin pieces.
Put 2 tbsp olive oil in pan and heat over med. heat. Once pan is hot add chicken. Cook until browned on bottom (about 4 min). Flip and turn down heat and cook until chicken is cooked throughout (about 8 min but varies according to the thickness of the chicken)

Cous Cous

Start water boiling for couscous and cook according to box. When finished let sit (off the heat) for 5 min. then add parmesan cheese, and salt and pepper to taste.

Wilted Greens

For the wilted greens, add oil to pan and put over med. heat. Once hot add garlic and cook for 2 min. add the greens. Cook until wilted and add lemon juice, salt and pepper
Place couscous on plate, top with wilted greens and top with chicken. Top with parsley and lemon wedge.